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Spaghetti Squash Casserole Bake Recipe

Meet the Cook: Don't be fooled by this recipe...it only looks complicated. One of our daughters (both grown) passed it on - along with squash from her first garden!
-Glenafa Vrchota, Mason City, Iowa

TOTAL TIME: Prep: 25 min. Bake: 1 hourYIELD:6 servings

Ingredients

1 medium spaghetti squash (about 8 inches)

1 tablespoon butter

1/2 pound sliced fresh mushrooms

1 large onion, chopped

2 garlic cloves, minced

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

2 medium tomatoes, chopped

1 cup dry bread crumbs

1 cup ricotta cheese

1/4 cup minced fresh parsley

1/4 cup grated Parmesan cheese

Directions

1.Slice the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add 1/2-in. water and cover tightly with foil. Bake at 375° for 20-30 minutes or until easily pierced with a fork.

2. Meanwhile, melt butter in a large skillet. Add the mushrooms, onion, garlic, basil, oregano, thyme, salt and pepper; saute until onion is tender. Add tomatoes; cook until most of the liquid has evaporated. Set aside.